Our ability to interrogate and manipulate the genome far exceeds our capacity to measure
the effects of genetic changes on plant traits. Much effort has been made recently by the …

Fish, a highly nutritious, containing a good amount of protein and fatty acids, has TMA and
TVB-N present as major factors responsible for quality deterioration during storage and …

Background Fishery plays an important role in providing abundant nutrition for consumers
as well as in international trade and foreign exchange earner. Due to the abundant …

Background Fresh food are perishable, and freezing is a popular way of maintaining the
quality and safety of foods. However, ice crystals formed during freezing may result in the …

Meeting consumer concerns and preferences for fresh and safely processed fisheries
products free of chemical and synthetic preservatives is a challenge for the aqua-food …

Background Fish and other seafoods are highly perishable food products due basically to
microbiological growth and lipid oxidation, which are known to be the principal causes of …

Background The topic of food is broad and global, thereby representing an influential sector
of the economy. Motivated by the advent of Industry 4.0, massive potential exists to …

The residual of pesticides in fruit and vegetables is one of the major food safety concerns for
consumers. There is a demand for easy and rapid analytical methods to sense pesticide …

Lipid oxidation and/or protein decomposition caused by endogenous enzymatic activity and
microbial contamination have a negative impact on the quality of fish in storage, increasing …

Plasmonic core-shell nanomaterials have attracted great attention and offered wide
applications in surface-enhanced Raman spectroscopy (SERS) due to their unique localized …